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Brawn

Brawn


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Ingredients for making brawn

  1. Pork head 1 piece;
  2. Onions 3-4 heads;
  3. Small salt 3-4 tablespoons;
  4. Bay leaf; taste
  5. Black pepper, peas; taste
  6. Mustard to taste;
  7. Spicy horseradish to taste;
  8. Seasonings for meat; taste
  9. Water (for cooking meat, so that it is covered on one finger). taste
  • Main Ingredients
  • Serving 10 Servings
  • World cuisineGerman cuisine

Inventory:

Ax ;, Cutting board ;, Cooker ;, Saucepan ;, Knife;; Cargo (can serve as a jar of water) ;, Skimmer ;, Colander ;, Large bowl or basin ;, Plastic bags ;, Thread (for tying the bag).

Cooking Brawn:

Step 1: Wash and chop the pork head.

The first thing to do is to thoroughly rinse the pork head, and chop it into pieces. It should turn out to be quite large pieces (5-6 pieces from the middle head). After chopping, thoroughly rinse meat from blood again.

Step 2: Cook the meat.

The washed pieces of meat are immersed in a large pan (as practice shows, a container of 5 or more liters is suitable). An ideal cast iron cauldron, which maintains an optimal cooking temperature, is ideal for such cases. Fill everything cold running water (meat is covered by about 8-10 centimeters). Cooking takes about 3 hours (1 hour on medium heat, 2 hours on low heat). Attention! After boiling water, a large amount of scale forms on its surface, which must be removed with a slotted spoon. It is recommended to cover the pan with a lid, but if the steam escapes from it and extinguishes the gas, you can slightly shift it so that it can freely come out.

Step 3: Add bay leaf, pepper.

About 15 minutes before ready, bay leaf and pepper can be added to the broth. Finished meat - easily separated from the bones, which become white.

Step 4: Take out the meat.

We take out the cooked meat with a knife or fork in a colander, or in a bowl. You should wait about 20-30 minutes until the meat cools down and gets rid of excess broth.

Step 5: Parsing the meat.

Disassemble the cooled meat into small pieces and cut it into pieces about 1x1 cm.

Step 6: Peel and cut the onion.

Peel the onion and chop finely. Add it to boiled meat.

Step 7: Add the meat and add the broth.

Salt the meat to taste and dilute it with approximately one glass of broth in which the meat was cooked. The consistency of the finished product will depend on the amount of liquid (a lot of water - more "jelly") We fall asleep aromatic seasonings for meat and wait for the whole mass to cool completely.

Step 8: We start the package with meat.

Fill a plastic bag with chilled meat with seasonings (more than half). Tie a bag with a thread and put it in a pan. We cover with a lid smaller in diameter and press down well with a load. Therefore, Seltz must to insist about a day in a cool place.

Step 9: Serve Seltz.

Ready "Salt" cut into pieces and serve with mustard or spicy horseradish. A decoration in the form of a small amount of greenery will be appropriate. The dish differs from the usual "jelly" and "saltisone" in the absence of garlic, but this does not spoil its taste. A similar snack is especially relevant in the cold season. Enjoy your meal!

Recipe Tips:

- - An excellent Zelts can be prepared from the liver, heart, kidneys, lungs and limbs of animals, which are valuable products that differ little from meat in their composition;

- - Few people know, but “jelly” from “Zelts” (and similar dishes) has unique healing effects. In particular, it is recommended to be regularly taken by people who have problems with the musculoskeletal system and as a prophylaxis of bone diseases, fractures (in the ice season);

- - You should not leave Zelts in a warm room for a long time, as it “melts”. You can restore the previous structure of the dish again by putting it in the cold.



Comments:

  1. Midal

    This very good idea will come in handy.

  2. Gedalya

    I can consult you on this question. Together we can find the decision.



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